What's wrong with that??????? Hehehe
I should have started another line since I didn't intend the statment to be directed to you it was just a generalization of how we Americans can be sometimes. ;):rolleyes::roll:
I did receive a list of veg from my friend. It is as follows;[QUOTE]Typical veg will be: Leeks and Savoy
Cabbage. Onions and Brussel Sprouts, Roast Potatoes
and Roast Parsnips, Marrow and Swede..... These are
normally with a cheese sauce or a thick white sauce.
All sounds really interesting. I'd love to get a taste of everything. Too bad it's too far to drive.:rolleyes::look:
With that thar Mason-Dixon line being the border between Pennsylvania/Deleware to the North and Maryland/West Virginia to the South....... Being South of Richmond all you mentioned is served in large quantities.
I would like to add that there is usually a misconception about the South and the cooking of vegetables. I had the opportunity to learn this from the late Edna Lewis (through Chef Scott Peacock) so the only veg that I've ever been taught (in the 15 or so years I have lived below that line) to be cooked for more lengthy periods of time is Cabbage and the greens family of Mustard, kale, collard and turnip. These really need the cooking to make them more palletable. Most other veg is or should be cooked until done. Carrots, broccoli, cauliflower, etc..... By their teaching and most true southerners as well Vegetable shouldn't turn to mush when eaten, they just shouldn;t snap either. Personally I believe that both methods of cooking veg have their place in things. :cool:
If you really want a true gem of a book to add to your collections then check this one out; SFA | Good Reads | Gift of Southern Cooking